Mint Sauce for Lamb Recipe

Name: Mint Sauce for Lamb Recipe
Prep time: 5 min
Total time: 35 min
Yield: 1 cup
Ingredients: 2 cups fresh mint; 1 tablespoon granulated sugar; ½ teaspoon kosher salt; 2 tablespoons white wine vinegar; 3 tablespoons boiling water

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Resting time
30 mins
Total Time
35 mins
Servings
1 cup
Calories
104 kcal
Course
Condiments
Cuisine
Vegan

Mint Sauce for Lamb Recipe

Robert Berry

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Easy, fresh, tasty, and homemade mint sauce perfect for roast lamb. All you need are just a few simple ingredients and 5 minutes of your time to make it.

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Ingredients

Servings

2 cups fresh mint rinsed, from 1 large bunch (~ 2 cups (34 grams) packed leaves)
1 tablespoon granulated sugar or cane, coconut, brown sugar, or honey
½ teaspoon kosher salt
2 tablespoons white wine vinegar or apple cider vinegar
3 tablespoons boiling water

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Instructions

Remove the fresh mint leaves from their stems*. Finely chop the mint leaves and transfer them to a heat-resistant jar with a lid.
Add sugar, kosher salt, and white wine vinegar. Give it a quick stir.
Slowly pour in the boiling water and stir to combine.
Set it aside and let it cool for at least 30 minutes before serving. If not using right away, cover and refrigerate.

Notes

: This recipe makes ½ cup of mint sauce, ideal for serving with two racks of lamb. The nutritional information below is for the full recipe.
You are welcome to use the stems of freshly picked mint, but I wouldn’t recommend using the stems of store-bought mint as they tend to be woodsy.
I find most jarred versions of this mint lamb sauce to be too sweet, so this recipe is minimally sweetened. However, you can add more sugar if you prefer. The same goes for the consistency. If you find it too thick, feel free to add more boiling water, 1 teaspoon at a time, until it reaches your desired consistency.
You can make this sauce a day in advance and store it in the fridge for up to 2-3 days. Keep in mind, though, that it will lose its bright green color and vibrancy as it sits.
You can make a large batch of this mint sauce and freeze it using an ice cube tray. Place 1 tablespoon of the mint sauce in each cube and freeze. After they are frozen, remove the cubes from the tray and place them in a storage container in your freezer. You can have the perfect portion anytime you need mint sauce in your favorite recipe. Check out the blog post for other recipe ideas to use your sauce in.
Yields: This recipe makes ½ cup of mint sauce, ideal for serving with two racks of lamb. The nutritional information below is for the full recipe.
Mint stems*: You are welcome to use the stems of freshly picked mint, but I wouldn’t recommend using the stems of store-bought mint as they tend to be woodsy.
Adjust the sweetness and consistency: I find most jarred versions of this mint lamb sauce to be too sweet, so this recipe is minimally sweetened. However, you can add more sugar if you prefer. The same goes for the consistency. If you find it too thick, feel free to add more boiling water, 1 teaspoon at a time, until it reaches your desired consistency.
Making Ahead and Storage Instructions: You can make this sauce a day in advance and store it in the fridge for up to 2-3 days. Keep in mind, though, that it will lose its bright green color and vibrancy as it sits.
Freezing: You can make a large batch of this mint sauce and freeze it using an ice cube tray. Place 1 tablespoon of the mint sauce in each cube and freeze. After they are frozen, remove the cubes from the tray and place them in a storage container in your freezer. You can have the perfect portion anytime you need mint sauce in your favorite recipe. Check out the blog post for other recipe ideas to use your sauce in.

Nutrition Information

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Calories 104kcal (5%) Carbohydrates 24g (8%) Protein 0.02g (0%) Fat 0.1g (0%) Sodium 2335mg (97%) Potassium 24mg (1%) Sugar 24g (48%) Vitamin C 0.3mg (0%) Calcium 8mg (1%) Iron 0.3mg (2%)